Pistachio Pineapple Cake

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup ground pistachios
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup crushed pineapple, drained
• 1/2 cup milk
• 1 teaspoon vanilla extract

For the Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup finely chopped pistachios
• 2 tablespoons pineapple juice

Instructions

1. Preheat oven to 350°F (175°C)
2. Grease and line cake pan with parchment paper
3. Mix dry ingredients in a bowl
4. Cream butter and sugar until fluffy
5. Add eggs one at a time
6. Fold in dry ingredients alternately with milk
7. Incorporate crushed pineapple and vanilla
8. Pour batter into prepared pan
9. Bake 45-50 minutes
10. Cool completely before frosting
11. Prepare frosting by mixing cream cheese, butter, sugar
12. Add pineapple juice for moisture
13. Frost cake and sprinkle chopped pistachios

Storage Options

• Room temperature: 2 days in covered container
• Refrigerator: Up to 5 days
• Freezer: Up to 1 month (unfrosted)

Notes

• Drain pineapple thoroughly to prevent soggy cake
• Use room temperature ingredients
• Do not overmix batter
• Toast pistachios for enhanced flavor